Berrylicious Strawberry Crunch Cheesecake
This Berrylicious Strawberry Crunch Cheesecake combines a creamy filling, golden graham cracker crust, fresh strawberry sauce, and a crunchy topping for a rich, refreshing dessert that's perfect for any occasion!
Ingredients
- 1½ cups graham cracker crumbs
- 1¼ cups granulated sugar
- 6 tbsp unsalted butter
- 6 tbsp cold and cubed
- 4 packages packages cream cheese
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tbsp all-purpose flour
- Zest of 1 lemon
- 2 cups fresh strawberries
- 1 tbsp cornstarch mixed with 2 tbsp water
- ½ cup brown sugar
- ½ cup rolled oats
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Mix graham cracker crumbs, sugar, and melted butter until crumbly. Press into the pan and bake for 8-10 minutes until golden. Let cool.
- Beat cream cheese and sugar until smooth. Add vanilla, lemon zest, and sour cream, mixing until combined. Add eggs one at a time, mixing gently. Stir in flour and pour over the cooled crust.
- Place pan on a baking sheet. Bake for 50-60 minutes until edges set but center is jiggly. Turn off oven, crack the door, and let cool for 1 hour.
- In a saucepan, cook sliced strawberries and sugar over medium heat until softened. Stir in cornstarch slurry and cook until thickened. Let cool.
- Combine flour, brown sugar, oats, and cinnamon. Cut in cold butter until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until golden. Let cool.
- Spread strawberry sauce over the cheesecake, then sprinkle with crunch topping. Refrigerate for 4-6 hours or overnight to set.